Indian Kebab Recipes to Make at Home

Kebabs have become very popular across the world and even India, where Indian kebab recipes use spices that are typical of Indian cuisine.

The kebab has had a long history as it is said that it originated in Turkey when soldiers used to grill chunks of freshly hunted animals skewed on swords on open fires.

Today, a range of meats are used and combined with spices to create different kebab variations.

In India, some of the most popular kebabs include Tikka, Seekh and Dora.

Some people add their own twist on kebabs. These recipes incorporate flavours which are more of an Indian nature.

With these recipes, you will be able to create delicious Indian kebabs at home.

Murgh Malai Kebabs

These murgh malai kebabs are simple to make and have layers of flavour which is due to its two marinades.

The marinades are put on the chicken on at a time so that a depth of flavour is present. When you take a bite, you will have mild flavours with a hint of chilli before stronger flavours of garlic and ginger kick in.

All the spices compliment one another and when paired with tender pieces of chicken, it makes for a delicious kebab dish.

Ingredients

• 500g chicken thighs, deboned and cut into cubes
• 1 Lemon, to garnish
• A pinch of chaat masala

For Marinade 1

• ½ tsp ground white pepper
• ¼ tsp cardamom powder
• 1 tsp salt
• 1 tbsp garlic paste
• 2 tsp ginger paste

For Marinade 2

• ½ cup mild cheddar, grated
• ½ cup sour cream
• 2 Green chillies
• ½ cup coriander leaves
• Salt, to taste
• 1 tbsp vegetable oil

Method

1. Pat the chicken cubes with paper towels to remove any excess liquid then place in a flat dish.
2. Sprinkle the white pepper, cardamom and salt. Mix well then add the ginger and garlic paste.
3. Mix thoroughly to ensure that the chicken is fully coated. Cover with cling film and place into the fridge for 30 minutes.
4. Meanwhile, make the second marinade by placing the cheese in a bowl and mash it with your hands until it forms a paste and is lump-free.
5. Add the sour cream and salt. Continue to mash so that there are no lumps.
6. Grind the coriander leaves and chillies into a paste using a blender. Add the paste to the mixture and stir to combine.
7. Remove the chicken from the fridge and add the second marinade to the chicken. Combine to ensure the chicken pieces are well coated.
8. Add the oil and mix again. Set aside and leave to rest for one hour.
9. Preheat the oven to 230°C and soak the bamboo skewers in water to prevent them from burning.
10. Once the chicken has marinated, thread three to four pieces on each skewer.
11. Place the chicken kebabs onto a baking tray and place in the oven for 15 minutes.
12. Once the 15 minutes has finished, remove from the oven and turn the skewers so that the chicken pieces now face the opposite side to what they were. Place back in the oven and cook for another 15 minutes.
13. When cooked, gently remove the chicken kebabs and place on a serving plate. You can remove them from their skewers or leave it how it is.
14. Garnish by sprinkling a little chaat masala and some lemon juice. Serve the murgh malai kebabs with naan and fresh raita or chutney.

This recipe was inspired by The Spruce Eats.

Lamb Seekh Kebabs

This quick and easy kebab dish is full of flavour and can be eaten as a snack or as part of the main meal.

The lamb kebab may have originated in Turkey, but this recipe blends Indian spices such as garam masala and chillies for an Indian take on the classic.

The warming spiced lamb is flavoured with cumin and fenugreek for an extra depth of flavour. All together it makes for a well-balanced dish.

Ingredients

• 500g minced lamb
• 1 medium onion, finely chopped
• 4 Garlic cloves, finely chopped
• 1 tbsp ginger, grated
• 1 Green chilli, finely chopped
• 2 tsp cumin seeds, crushed
• 2 tsp garam masala
• 1 tsp dried fenugreek leaves
• ½ tsp red chilli powder
• 1 tsp salt
• A handful of coriander, finely chopped
• 1 tsp oil

Method

1. Heat the grill on medium heat and line the grill pan with foil. Place a wire rack on top.
2. Place the lamb mince in a large bowl and all the ingredients into the bowl. Mix together to ensure all the spices are evenly distributed.
3. Wash your hands and then rub them with a little oil to help shape the kebabs and to prevent the mixture from sticking to your hands.
4. Take some of the lamb mince and mould into small shapes approximately 10cm long and 3cm thick. Repeat with the rest of the mince and smooth out any cracks.
5. Place the kebabs on the rack and place under the grill and cook for 15 minutes. Turn them so they cook evenly and cook for another 15 minutes.
6. Remove from the grill and serve.

This recipe was inspired by Hari Ghotra.

Tandoori Paneer & Vegetable Kebabs

Paneer kebabs or tikka is North Indian dish and is the vegetarian alternative to chicken tikka. Chunks of paneer marinated in spices and grilled make it very popular.

This particular recipe uses vegetables for an extra level of texture. The slightly crunchy texture goes well against the soft paneer cubes.

The spices and yoghurt used for the marinade provide a hint of spice over the mild cheese. When grilled, the vegetables have a slightly smoky flavour.

The flavours from the paneer and vegetables complement each other very well for a delicious kebab option to try.

Ingredients

• ¼ cup yoghurt
• 6 tbsp vegetable oil
• 1 Onion, cut into square pieces
• 225g paneer, cut into cubes
• 1 Red bell pepper (deseeded and cut into 2-inch cubes)
• 1 Green bell pepper (deseeded and cut into 2-inch cubes)
• 2 tbsp Chaat Masala
• Lemon juice, to taste
• Salt, to taste

For the Spice Mix

• 100g cumin seeds
• 20g ginger powder
• 20g garlic powder
• 35g coriander seeds
• 20g cloves
• 20g red chilli powder
• 5 Cinnamon sticks
• 20g turmeric powder
• 20g mace powder
• 20g salt

Method

1. Dry roast the cumin, coriander seeds, cloves and cinnamon sticks until they become fragrant.
2. Allow to cool before grinding them and the rest of the spice mix ingredients to make a smooth powder.
3. Mix together 2½ tbsp of the spice mix with the yoghurt, two tablespoons of the oil and salt into a smooth paste.
4. Place the paneer cubes in a bowl and pour the spice paste over it. Gently mix to coat the paneer. Cover and place in the fridge for two hours.
5. Meanwhile, sprinkle half a tablespoon of the spice mix over the onions. Mix well to coat.
6. Soak your skewers in water to prevent burning for 10 minutes.
7. Preheat the grill on medium heat.
8. Remove the paneer from the fridge and thread it onto the skewers along with the onions and peppers in a combination of your choice.
9. Place the paneer skewers under the grill and brush them with a little oil. Grill until the paneer becomes light golden in colour and the onions become soft. Turn them over to ensure they are evenly cooked.
10. Once done, remove from the grill and place on a plate. Sprinkle with Chaat Masala.
11. Squeeze some lemon juice over the paneer kebabs and serve.

This recipe was adapted from The Spruce Eats.

Tandoori Fish Tikka Kebabs

Using seafood to make kebabs can be one of the most delicious things to enjoy especially when using a firm white fish.

This recipe uses monkfish which is ideal as it will hold its shape when cooked on skewers. The fish will also stay moist while giving off a range of aromas.

The marinade uses a number of ingredients to create a flavourful, yet balanced dish.

Ingredients

• 520g monkfish fillets, cut into chunks
• 1 tsp lemon juice
• 2 tbsp butter, melted
• Salt, to taste
• Chaat masala, to garnish

For the Marinade

• 3 Garlic cloves, roughly chopped
• 1 heaped tbsp plain yoghurt
• 1 tsp cumin powder
• ½-inch ginger, roughly chopped
• 1 heaped tsp chickpea flour
• ½ tsp red chilli powder
• ¼ tsp ground white pepper
• 1 tsp vegetable oil
• 1 tbsp coriander, finely chopped
• Salt, to taste

Method

1. In a bowl, add the monkfish along with the lemon juice and salt. Mix well and set aside.
2. Blend the ginger and garlic with a little water to make a thick, smooth paste.
3. Soak the wooden skewers in warm water to prevent them from burning.
4. Meanwhile, add the ginger-garlic paste to a separate bowl along with the rest of the marinade ingredients. Mix well then add the monkfish to the marinade. Ensure that the fish is well coated then leave for 20 minutes.
5. Preheat the grill to a medium to high heat. Skewer the fish onto the wooden skewers. Pat any extra marinade over the fish and place under the grill.
6. Grill for 12 minutes and baste with the melted butter halfway through cooking.
7. Once done, remove from the oven and serve with roti and mint chutney.

This recipe was inspired by Maunika Gowardhan.

Vegetable Shikampuri Kebabs

Vegetable Shikampuri kebabs are perfect to have for any occasion and are very simple to make as they only take around 30 minutes to make.

The combination of mashed vegetables along with khoya, paneer and brown onions create a range of different flavours and textures.

The small patty shapes make it a versatile kebab to have, whether it be a starter or an accompaniment to the main meal.

This kebab is perfect for vegetarian lovers of kebabs.

Ingredients

• 1 cup mixed vegetables of your choice, roughly chopped and parboiled
• ¾ cup potatoes, peeled, boiled and mashed
• ½ cup onions, thinly sliced
• 1 tsp cumin seeds
• ¼ tsp turmeric powder
• 1 tsp chilli powder
• 2 tbsp coriander, finely chopped
• ¼ cup khoya
• ¼ cup paneer, grated
• 1 tsp ginger-green chilli paste
• 2 tbsp mint leaves, finely chopped
• ¼ cup breadcrumbs
• 1 tsp oil
• 1 tbsp ghee
• A pinch of cardamom powder
• Ground black peppercorns
• Salt, to taste
• Oil, for greasing and cooking

Method

1. Heat oil in a non-stick pan and add the onions. Fry on a low flame for seven minutes or until the onions turn light brown in colour. Once done, set aside.
2. In a mixer, blend the vegetables and potatoes into a coarse mixture then set aside.
3. Heat ghee in another non-stick pan and add the cumin seeds. When they sizzle, add the ginger-green chilli paste, turmeric, chilli powder, salt and the vegetable mixture. Cook on a medium flame for three minutes while stirring regularly. Add the coriander and mint. Cook for another minute.
4. Remove from the heat and allow the mixture to cool completely.
5. Add the khoya, paneer, onions, breadcrumbs, cardamom powder and black pepper to the mixture. Mix well.
6. Divide the mixture into equal portions and shape each one into oval kebabs.
7. Heat a tawa and lightly grease it using some oil.
8. Cook each kebab using a little oil each time for greasing. Cook until both sides turn golden brown.
9. Drain on kitchen paper and serve immediately.

This recipe was inspired by Tarla Dalal.

Each kebab dish boasts a number of flavours and textures to suit different preferences and are suitable for any time of the day.

Some take more time than others to make but all will be worth the effort.

These kebabs incorporate an Indian twist on a dish which first originated in Turkey and then moved to South Asia.

These Indian kebab recipes will hopefully give you the inspiration to make and enjoy them with friends and family.